Authentic home cooking from Colombia, with US measurements. 
Cassava Cake
My father inspired this recipe with his many ways of preparing cassava. Since I was a child, I’ve enjoyed his culinary skills. That’s what brought me here—to search for and create a recipe that highlights all the flavor and authenticity of my father’s way of making cassava. I hope you get the chance to enjoy this delicious cake and share it with your loved ones.
Cassava Cake
My father inspired this recipe with his many ways of preparing cassava. Since I was a child, I’ve enjoyed his culinary skills. That’s what brought me here—to search for and create a recipe that highlights all the flavor and authenticity of my father’s way of making cassava. I hope you get the chance to enjoy this delicious cake and share it with your loved ones.
Open in Cookpad AppSteps
- 1
Grate the cassava until you have 4 cups. As a tip, after grating, squeeze it with your hands to remove the liquid. Let the liquid sit so the starch settles at the bottom and a yellowish liquid forms on top. Discard the yellow liquid and return the starch to the grated cassava. This helps prevent the cake from turning bitter.
- 2
In a separate bowl, beat the 5 eggs and add the sugar. Then add the milk and mix until well combined.
- 3
Add the cheeses to the mixture one at a time, mixing after each addition. If you like, add the coconut for extra flavor, as well as the anise seeds.
- 4
Add the melted butter. Mix by hand, then finally add the baking powder.
- 5
Pour the batter into baking pans and bake for 60 minutes at 350°F (180°C), though baking time may vary depending on your oven. This amount fills a 1-pound square pan and a loaf pan. Let the cake cool in the pan for 10 minutes, then remove from the pan and serve.
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